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This Baked Potato and Vegetable Casserole is a delightful and hearty dish, perfect for any meal. It’s a combination of grated potatoes, sautéed vegetables, and a creamy yogurt batter, all topped with fresh tomatoes and melted cheese. This dish is sure to satisfy your comfort food cravings. Let’s get cooking!
Preparation Time
Preparation: 20 minutes
Baking: 35 minutes
Total: 55 minutes
Ingredients
4-5 medium potatoes
1 carrot, peeled and grated
1 leek or onion, finely sliced
2 eggs
1 cup vanilla yogurt
200 grams (7 ounces) wheat flour
3 tomatoes, thinly sliced
Shredded cheese of your choice
Fresh parsley, chopped
Salt and pepper to taste
Olive oil
Directions
Prepare the Potatoes:
Peel and coarsely grate the potatoes.
Soak the grated potatoes in a bowl of cold water for about 15 minutes to remove excess starch.
Sauté the Vegetables:
Heat a splash of olive oil in a skillet over medium heat.
Sauté the sliced leeks or onions until lightly browned, about 2-3 minutes.
Cook the Potatoes:
Drain the grated potatoes thoroughly and add them to the skillet with the sautéed leeks.
Season with salt and pepper.
Cook for another 5 minutes, then remove from heat.
Combine Vegetables and Potatoes:
In a large bowl, combine the cooked potatoes and sautéed leeks or onions.
Make the Batter:
In another bowl, whisk together the eggs, yogurt, and a pinch of salt and pepper.
Gradually add the wheat flour and a little olive oil, stirring until smooth.
Combine Everything:
Fold the yogurt batter into the potato mixture until well combined.
Prepare for Baking:
Preheat your oven to 360°F (180°C).
Line a baking sheet with parchment paper and lightly grease it with olive oil.
Spread the potato mixture evenly across the tray.
Bake:
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